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Here are the ingridients that are needed to prepare a yummy Leg piece fry with Hummus:
- Prepare 4 of chicken leg pieces.
- Use 2 of onions.
- You need 5 of Garlic cloves(crushed).
- Prepare 1 of ginger.
- Take 4 spoon of lemon juice.
- Get 2 spoon of Cumin powder.
- Get 2 spoon of coriander powder.
- Provide 1 spoon of cinnamon powder.
- Get 1 spoon of red chilli powder.
- Take To taste of Salt.
- Get 1 cup of chickpeas.
- Get 2 spoon of white sesame seeds.
- Take 2 of garlic cloves.
- Prepare 1/2 cup of olive oil.
- Take 1 cup of mustard oil.
- Get 1/2 cup of rice powder.
Ready with the ingridients? Here are the procedures on serving Leg piece fry with Hummus:
- Make a smooth paste with onion, garlic and ginger..
- Then marinate the chicken pieces with leamon juice, onion paste, (cumming, Coriander, cinnamon and red chilli powder). Salt and 5 spoon oil along with rice powder. Let it rest for 1 and half hour..
- After one and half hour, in a pan put oil and fry the leg pieces in medium to low flame. Once it cooked serve with hummus..
- For hummus soaked the cheekpeas overnight. Then boil it with salt. After that remove it cover..
- Then in a pan add 1/2 spoon olive oil and roast the sesam seeds..
- Next in a griender add cheekpeas, roasted sesame seeds, 2 garlic cloves, salt, olive oil and little bit of water. Make a smooth paste from it. Once it done serve with olive oil with fried leg pieces..
Top with lamb mince, scatter over the pine nuts and sprinkle with parsley. Finish with a drizzle of olive oil. Ottolenghi and Tamimi give their own tahini-rich recipe along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it.
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